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About 2 years ago, as food insurance, we decided to buy a 25 kg bag of dried chickpeas. It lives in the mud room in a bin, and no matter how many times I remove a cupful, the level never seems to go down. Not sure, but I think it might be magic. Soaking overnight means the chickpeas only take about 45 minutes to cook, which makes them almost as convenient as the canned/bottled varieties, and a little bit more economical. Do you do the pictures for your blog, Robin? Everything comes out looking very appetizing!

Ours Italian soup is a miscellanea of houmous, fresh tomatoes, onion, carrot, celery, salt, pepper rosmary and oil, houmous’s water. Cook all ingredients together in a pan with good oil. When the cooking is ok pass on the mix and cook just for 10m. Its ready to eat, but if you prefer more creamy add vegetal’s broth. In winter we use the same cream with fresh pasta= pasta fresca all’uovo. Enjoy!! p.s. tipical Tuscany’s recipe in particular from Lucca and Garfagnana, in Florence is called Pasta e Ceci (winter), Minestra di Ceci (easter).